Pig. The "accident" It was a recipe of Apicius based greased pig liver with figs The term ficatum, Ancient Rome, He indicated the liver of animals fattened with figs. I have already posted several recipes of the great chef Marco Gavius ​​Apicius (see http://www.pilloledistoria.it/10750/storia-antica/pullum-parthicum-ricetta-apicio e http://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio), ma questa è davvero il massimo del [...]

A humorous take of Lorenzo the Magnificent The following is not a recipe any, since to suggest it is Lorenzo the Magnificent. Evidently, the great ruler of Florence and the Italian Renaissance is also intended to gastronomy. Here is what he writes in the Canzona de 'cialdoni on how to prepare Tuscan cialdoni, tipical desserts [...]

Ancient mosaic depicting a chicken. The "Parthian chicken" is a recipe from the "Apicius" With its Apicius De re coquinaria (The art of cooking), Marco Gavius ​​Apicius left us the greatest gourmet cookbook of the Roman antiquity and all (see http://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio e http://www.pilloledistoria.it/9764/storia-antica/ricette-dellantica-roma-la-salsa-bianca-apicio). La ricetta del Parthian Chicken, found that reported textually [...]

Strawberry jelly After the oranges (http://www.pilloledistoria.it/10371/storia-contemporanea/gelatina-di-arancio-in-gelo-dallartusi), in this post you will find the original recipe of Pellegrino Artusi to prepare the strawberry jelly in frost, another sweet puddings presented in Science in the Kitchen and the Art of Eating Well, his famous culinary book that during the 800, and beyond, [...]

Jelly oranges The recipe that I report is taken from the science of cooking and the art of eating well, famous text of the gastronome Pellegrino Artusi. It is a sweet: jelly orange frost. This is what is written: "Sugar grams 150, isinglass grams 20, water ounces 4, Alkermes [...]

A table prepared Renaissance. A Florentine era never let go of good wine If we had the opportunity to sit at the table of an average of the Renaissance Florence, between the '400 and' 500, in full time Medici, What we might expect to eat? Almost certainly it would be served a plate of pasta, [...]

medieval Kitchen. The delicate sauce was used to flavor the boiled fish The following is a recipe for simple implementation shown on English cookbook The forms of Cury, whose first publication dates back to 1390, a text that marked, time, a milestone in the history of Anglo-Saxon and European gastronomy [...]

Tortelli After a little 'break back posting on history pills cooking recipes taken by Artusi, or "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi, that long, successful. This time I chose the recipe for homemade tortelli, that carryover below textually: [...]

Sweets in Ancient Rome. In this sweet Apicius also appears "garum", sauce made of fish Apicius Marcus Gavius (25 a.C.-37 d.C.), first great gastronome antiquity, suggests the following recipe to make a cake: "Toast pine nuts and walnuts peeled; mix with honey, pepe, garum, latte, eggs, a little pure wine and [...]

The fish was the key ingredient of "garum", your favorite sauce from Roman The following recipe is taken verbatim from the De re coquinaria of Apicius, considered the first great chef in history. the sauces, in general, They were much loved by the Romans, who used to accompany almost any dish. The sauce [...]